Vinegared Miso Chicken Breast with Honey – a delicious recipe with Chicken breast, Sake, Water, Honey, Vinegar, Cucumber. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Add the chicken into a 26 cm diameter frying pan and sprinkle over the sake.
2
Add enough water to submerge the chicken.
3
Place a lid over the pan and place it over medium heat.
4
Once the water has come to a boil, turn the heat to low and simmer for 7 minutes.
5
Add the chicken and juices to a bowl or similar container and tightly wrap with cling film.
6
Leave the chicken to cool.
7
Add the [A] ingredients into a separate bowl and mix well.
8
Spread out some cling film and place the meat without the juice on top.
9
Brush 1/4 of the mixture from Step 4 on top of each fillet and wrap each one up.
10
Place the fillets into the refrigerator for 1 hour to allow the flavours to settle in.
11
Slice 2 of the fillets in half on the diagonal and serve with vegetables as a side dish that day.
12
Add the the other 2 to a freezer bag and keep in the fridge for later.
343
kcal
Calories
7
g
Fat
22
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 fillets Chicken breast, 3 tbsp Sake, 1 Water, 250 grams Miso, and more.
Yes, Vinegared Miso Chicken Breast with Honey falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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